Roasted Vegetable & Gruyere Frittata

★★★★★ 1 Review
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By Sarah Farrand
from Saginaw, MI

The combination of savory roasted veggies and nutty gruyere cheese with the creamy, cheesy egg base is to die for.. and SO simple! It is delicious for brunch, lunch, or dinner (or in my case, breakfast, dessert, snack, etc.. it is THAT good).

serves 6-8
prep time 15 Min
cook time 40 Min
method Bake

Ingredients

  • 1
    red bell pepper, cut in 1" or so chunks
  • 1
    yellow bell pepper, cut in 1" or so chunks
  • 1
    small red onion, cut in 1" chunks
  • 2
    small zucchini, cut in 1" chunks
  • 1/4 c
    olive oil
  • 1 - 1-1/2 tsp
    salt (divided)
  • 1 tsp
    pepper (divided)
  • 2 clove
    garlic, minced
  • 12
    large eggs
  • 1 c
    half and half
  • 1/4 c
    grated parmesan
  • 1 Tbsp
    unsalted butter
  • 1/3 c
    green onions, sliced
  • 1/2 - 3/4 c
    grated/shredded gruyere cheese
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How To Make

  • 1
    Toss peppers, zucchini, and onion with olive oil, 1/2 - 3/4 tsp salt, and 1/2 tsp pepper. Spread on baking sheet, and bake at 425 degrees for 15 minutes. Add the garlic, toss, and bake an additional 15 minutes. When you pull the veggies out, turn the oven down to 350 degrees to bake the assembled frittata.
  • 2
    While the veggies are roasting, mix the eggs, half and half, Parmesan, 1/2 - 3/4 tsp salt, and 1/2 tsp pepper in a bowl. Set aside.
  • 3
    In a 10" oven proof skillet, saute scallions in butter over med-low for about a minutes. Add veggies to the pan and toss. Pour egg mixture on top, and cook over med-low for 2-3 minutes without stirring. Transfer the skillet into the heated oven (be sure you turned it down to 350 degrees), and bake 20-30 minutes until puffed up and set in the center.
  • 4
    Sprinkle the cheese over the puffed frittata and return the pan to the oven for a few minutes just to melt the cheese. Slice and serve hot. As a note, this reheats great, and is even good cold!
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